Tex-Mex Beans and Rice
Yield: 8-12 Servings
3 Cups Arborio Rice
2 Tablespoons Olive Oil
½ Cup Diced Onions
1 Large Red Bell Pepper, Diced
½ Cup Dry White Wine
9 Cups Low Sodium Chicken Stock
Juice of 1 Lime
2 Cups Cherry Tomatoes, Halved Lengthwise
1 ½ Cups Corn (Optional)
1 1/2 Tablespoon Bravo! Seasoning
1 ½ Teaspoon Alderwood Smoked Sea Salt
1Teaspoon Ground White Peppercorns
1 15oz. Can Black Beans, Drained and Rinsed
½ Cup Fresh Cilantro Leaves
2 Limes, Cut in Wedges
About once a year we prepare a Southwest feast here at the farm - usually in the middle of summer when we can capitalize on our fresh produce and enjoy eating outside. These are times when simple tacos aren’t enough, so we pull out all the stops and add several side dishes to complement the theme. This dish often steals the show. While it looks simple (and it is), most people aren’t expecting so much from beans and rice – its fresh flavor, color, and texture are pleasing on every level. Serve with Pork Mole Enchiladas, and a Mexican beer, Margarita, or Sangria. You just can’t get much better than this!
Place a large sauté pan over medium high heat. Add olive oil and heat through. Add rice, onions, and pepper and sauté, stirring frequently, until onions have become transparent and rice has started to brown slightly. Reduce heat to medium, add wine, mix thoroughly, and cook until wine has dissipated. This begins to break down the starches in the rice. Once the wine has dissipated, add, chicken stock, lime juice, tomatoes, seasoning, salt, pepper, and corn (if using). Stir to combine.
Reduce heat to medium, cover pan, and cook for 25 minutes. Add beans to the rice, and continue cooking for another 10-15 minutes until rice is done. Remove from heat and let stand for 10 minutes before serving. Garnish with cilantro and lime wedges and serve.